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11

Kasha with Wild Mushrooms

Meal Items

Garlic, fresh

2 medium clove(s), minced

0

Onion(s), uncooked

½ small, chopped

0

Oil, olive

2 tsp

3

Mushrooms, fresh

¼ cup(s), shitake

0

Mushrooms, fresh

¼ cup(s), baby portabello

0

Mushrooms, oyster, raw

1 small

0

Oregano, ground

3 tsp, freshly chopped

0

Broth, vegetable, fat free

1 cup(s), low-salt variety preferred

1

Kasha (buckwheat groats), raw, dry

⅓ cup(s)

5

Cheese, mozzarella, part skim milk

1 oz

2
Notes
Sauté garlic and onion in olive oil until tender. Add mushrooms and oregano and season to taste. Add 1/4 cup vegetable broth and oregano and simmer. Pour 1 cup vegetable broth into a pot and bring to a boil. Add kasha and reduce heat. Simmer until cooked. Serve kasha topped with vegetables and shredded cheese.

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